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Simple Roasted Vegetables

Roasted Vegetables

Roasted Vegetables is a terrific way to eat your colors and a variety of veggies. Roasting veggies makes the flavors more robust.

Course Side Dish, Vegetables
Cuisine American
Keyword roasted vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Recipe Idea Shop/Lois Carter Crawford



  • 1 pound button mushrooms (washed, dried, and sliced in half)
  • 1 green pepper (seeded and cut in chunks)
  • 1 small zucchini (cut in rounds)
  • 1 small yellow squash (cut in rounds)
  • 1 medium onion (peeled and cut in bite-sized chunks)
  • 4 small red potatoes (washed and quartered)

Olive Oil Mixture

  • 2 tablespoons olive oil
  • 1 teaspoon dried herbs (can be a mixture of oregano, thyme, rosemary, basil, or just choose one)
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground pepper


Olive Oil Mixture

  1. Mix the oil, herbs, salt and pepper together until thoroughly blended.


  1. Put all of the cleaned, prepared vegetables in a large bowl. 

  2. Pour the Olive Oil Mixture over the vegetables and gently stir to evenly coat the vegetables with the oil mixture.

  3. Spread the vegetables in a single layer on a jelly roll pan (or a cookie sheet) that has been covered with parchment paper for easy clean up.

Bake & Serve

  1. Bake at 450F degrees for 40 minutes, turning the vegetables over midway.

  2. Serve hot or room temperature.


Recipe Notes

Note: You can use any vegetables you like in this recipe. Be sure to cut them about the same size so they cook at the same speed. Potatoes and carrots cook at the same rate as each other and are a good pairing when using this method. I suggest you bake eggplant on a separate pan as it cooks faster than the other vegetables.